Description
Experience the heartwarming flavors of ven pongal, a traditional South Indian dish that blends creamy rice and moong dal with aromatic spices. Perfect for breakfast or as a comforting dinner option, this easy-to-make recipe is enhanced with ghee, crunchy cashews, and fragrant curry leaves, making it a delightful choice for any occasion.
Ingredients
Scale
- 1 cup short-grain rice (sona masoori)
- 1 cup split yellow moong dal
- 3 tablespoons ghee
- 10 fresh curry leaves
- ¼ cup cashews (toasted)
- 1 teaspoon black pepper (whole)
- 1 teaspoon grated ginger
- Salt to taste
- 4 cups water
Instructions
- Rinse rice and moong dal under cold water until clear to remove excess starch.
- In a dry skillet, toast the moong dal over medium heat until golden and nutty (3-4 minutes).
- In a pressure cooker, combine toasted dal, rice, and water. Seal and cook on high pressure for approximately 10 minutes (4 whistles).
- In a separate pan, melt ghee over medium heat. Add mustard seeds; once they splutter, add cumin seeds, curry leaves, ginger, and black pepper to sauté.
- Allow the pressure cooker to cool naturally before opening. Mash the rice-dal mixture slightly and mix in the sautéed spices and salt until well combined.
- Serve hot in bowls garnished with additional toasted cashews.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: South Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 0g
- Sodium: 20mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Customize your ven pongal by adding vegetables like peas or carrots. For added flavor, use fresh ginger and adjust the amount of black pepper according to your spice preference. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat with a splash of water for creaminess.